England spun fish and chips with malt vinegar

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1 russet potato
8 oz. piece cod filet
1 cup olive oil
1 sprig rosemary
3 garlic cloves
4 black peppercorns
2 oz. cream cheese (keep chilled)
1 new pickle sliced thin
2 cups peanut oil
1 cup AP flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup Guinness beer
2 cups snap peas
Serves Four 

The Roll
Slice potatoes very thin and place in a pan with olive oil, garlic and peppercorns
Bring oil to a simmer and cook for three minutes, place potatoes on paper towel
Place fish in freezer for 10 minutes (easier to slice)
Slice fish very thin and place six pieces across on parchment paper, make four rows down on paper
On parchment paper transfer your potato grid
Cover potato with thin slices of fish
Place 1/8 inch bars of cream cheese on bottom third of assembly
Place thin pickle slices on top of cream cheese
Roll tight and pinch ends 
Place flour, baking soda and salt into bowl
Add beer and wisk to proper consistency
Heat peanut oil to 375 degrees
Place roll and fry for three minutes till golden brown
Coat snap peas with batter and fry in oil for two minutes
Cut roll into three pieces and serve with snap pea crisps
Chop sticks and malt vinegar on the side